Giant Oatmeal Creme Pie Recipe

Butter: Provides richness and helps create a tender texture for the cookies.

Brown sugar: Adds moisture and a deep, caramel-like sweetness to the cookies.

Granulated sugar: Balances the sweetness and helps with the cookie's structure.

Eggs: Bind the ingredients together and add moisture.

Vanilla extract: Enhances the overall flavor with a warm, sweet note.

All-purpose flour: Forms the base of the cookie dough, providing structure.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Cinnamon: Adds a warm, spicy note that complements the oats.

Rolled oats: Give the cookies their signature chewy texture and hearty flavor.

Marshmallow creme: Creates the sweet, creamy filling that sandwiches the cookies together.

To achieve the perfect texture for your oatmeal creme pie, make sure to cream the butter and sugars together until they are light and fluffy. This step is crucial as it incorporates air into the mixture, resulting in a lighter and more tender cookie. Additionally, when mixing the dry ingredients into the wet mixture, do so gradually and mix until just combined to avoid overworking the dough, which can lead to a tougher texture.

• butter - Substitute with margarine: Margarine can provide a similar texture and moisture content as butter.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• granulated sugar - Substitute with honey: Honey adds sweetness and moisture, but reduce the amount slightly as it is sweeter than granulated sugar.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the texture denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but omit any added salt.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can complement the other ingredients.

• rolled oats - Substitute with quick oats: Quick oats have a similar texture and can be used in the same quantity.

• marshmallow creme - Substitute with cream cheese frosting: Cream cheese frosting provides a creamy texture and a slight tang that complements the oatmeal cookies.

• Allow the giant oatmeal creme pies to cool completely before storing. This prevents condensation, which can make the cookies soggy.
• Store the assembled desserts in an airtight container. Place a piece of parchment paper between each cookie sandwich to prevent them from sticking together.
• Keep the container at room temperature if you plan to consume the creme pies within 2-3 days. For longer storage, refrigerate them to maintain freshness.
• If you want to freeze the giant oatmeal creme pies, wrap each one individually in plastic wrap. This helps to preserve their texture and flavor.
• Place the wrapped desserts in a freezer-safe zip-top bag or airtight container. Label the bag with the date to keep track of their storage time.
• When ready to enjoy, thaw the creme pies at room temperature for about 1-2 hours. This ensures they return to their soft and chewy state.
• For a quick thaw, you can microwave the cookies on a low setting for 10-15 seconds, but be cautious not to melt the marshmallow creme filling.
• Avoid storing the giant oatmeal creme pies near strong-smelling foods, as they can absorb odors and affect their taste.

• Preheat your oven to 300°F (150°C). Place the giant oatmeal creme pie on a baking sheet lined with parchment paper. Heat for about 10 minutes or until the marshmallow creme filling is warm and the cookies are slightly crispy. This method ensures the dessert retains its texture and flavor.

• For a quicker option, use a microwave. Place the giant oatmeal creme pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the marshmallow creme can become too gooey and the cookies might lose their crispness.

• If you have an air fryer, preheat it to 300°F (150°C). Place the giant oatmeal creme pie in the basket and heat for 3-5 minutes. This method helps maintain the dessert's crispy exterior while warming the marshmallow creme filling perfectly.

• For those who prefer a stovetop method, use a non-stick skillet over low heat. Place the giant oatmeal creme pie in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring the marshmallow creme is warmed through and the cookies are slightly toasted.

• If you want to retain the original texture, consider using a toaster oven. Preheat to 300°F (150°C) and place the giant oatmeal creme pie on the rack. Heat for 5-7 minutes, checking frequently to avoid over-browning. This method provides a balanced reheating, keeping the dessert's integrity intact.

• For a creative twist, wrap the giant oatmeal creme pie in aluminum foil and place it on a grill over low heat. Grill for 5-7 minutes, turning occasionally. This method adds a slight smokiness to the dessert, enhancing its flavor profile.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Large mixing bowl: Essential for creaming together the butter, brown sugar, and granulated sugar, and for mixing in the eggs and vanilla extract.

• Separate bowl: Needed to whisk together the dry ingredients like flour, baking soda, salt, and cinnamon.

• Whisk: Used to combine the dry ingredients thoroughly.

• Electric mixer: Helps in creaming the butter and sugars until light and fluffy, and in beating the eggs and vanilla extract into the mixture.

• Spatula: Useful for scraping down the sides of the mixing bowl and for stirring in the rolled oats.

• Baking sheet: Used to place the spoonfuls of dough for baking.

• Parchment paper: Lining the baking sheet with this will prevent the cookies from sticking.

• Spoon: For dropping large spoonfuls of dough onto the baking sheet.

• Cooling rack: Allows the cookies to cool completely after baking.

• Knife: Useful for spreading the marshmallow creme on the bottom of one cookie.

• Measuring cups: Essential for accurately measuring the ingredients like butter, sugars, flour, and oats.

• Measuring spoons: Needed for measuring smaller quantities of ingredients like vanilla extract, baking soda, salt, and cinnamon.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the baking process.

Use a cookie scoop: A cookie scoop ensures uniform cookie sizes, which helps them bake evenly and saves time on shaping.

Chill the dough: Chilling the dough for 15 minutes can make it easier to handle and shape, speeding up the process.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Double the batch: Make a larger batch and freeze extra cookies for future use.